262-853-4144; 826 Main St., Suite 2, Union Grove, WI 53182 ugafbcoordinator@yahoo.com

Yields 6-8 servings

Taco Salad Casserole

20 minPrep Time

50 minCook Time

1 hr, 10 Total Time

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Ingredients

  • 1 pound Ground Beef or Ground Pork
  • 1 cup Chopped Onion
  • 1 can (15 ounces) Chili with Beans
  • 1 can (14 ounces) Diced Tomatoes, undrained
  • 1 can (4 ounces) Chopped Green Chilies, undrained
  • 1 package (1 ounce) dry Taco Seasoning Mix
  • 1 bag (12 ounces) Nacho-flavored Tortilla Chips, divided
  • 2 cups (8 ounces) Shredded Cheddar Cheese
  • 2 cups (8 ounces) Shredded Mozzarella Cheese
  • 3 to 4 cups Shredded Lettuce
  • 1 jar (8 ounces) Taco Sauce
  • 1/2 cup Sour Cream

Instructions

  1. Preheat oven to 350F.
  2. In a large skillet, over medium heat, saute ground meat and onion until meat is no longer pink; drain fat.
  3. Add chili with beans, tomatoes, green chilies and taco seasoning; cook and stir until heated through.
  4. Crush tortilla chips and place half in a 2.5-quart greased casserole.
  5. Pour meat mixture over chips.
  6. Top with cheese and remaining chips.
  7. Bake 30 to 40 minutes or until hot and bubbly.
  8. Serve over bed of lettuce; top with taco sauce and sour cream.

Notes

Perfect for Game Day!

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https://ugfoodbank.org/taco-salad-casserole/